Crunch spinach bites (palak patta chaat)

I love chaat of all kinds but especially the crispy and crunchy palak patta (spinach leaf) chaat. The spinach leaves are coated in a batter and fried to make spinach fritters which are then drizzled with smooth beaten yoghurt and chutneys. This yummy chaat makes for a great starter at parties.

What you need:

For the batter:

1 cup besan (gram flour)

1/4 cup rice flour

1 tsp red chilli powder

1 tsp salt

1 tbsp chaat masala

Oil for frying

Water (for smooth consistency)

Spinach leaves 12

For sweet yoghurt:

Curd – 1cup

Sugar – 3 tbsp

Salt – to taste

Black salt – ¼ tsp

Toppings:

Sweet tamarind chutney

Mint chutney

Pomegranate seeds (Anar) – 2 tbsp

How to make:

1. Wash and pat dry the spinach leaves.
2. In a separate bowl add besan, rice flour, salt, chilli powder, chaat masala and water. Whisk it to make a smooth batter.
3. Heat oil in a deep vessel. Dip the spinach leaves in the batter and deep fry them. Keep aside.

5. Combine all the ingredients for making sweet curd and keep aside. 

6. Place the spinach fritters on a platter. Drizzle sweet curd, tamarind chutney and mint chutney on each individual fritter. Add chaat masala and decorate with the pomegranate seeds(optional). Serve immediately.